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Easy Slow Cooker Rib Roast
(Published: )
Prep Time Cooking Time Servings
4 people
  • 1 kg rib roast
  • 2 onions finely chopped
  • 2 carrots chopped
  • 2 celery stalks chopped
  • 750ml beef broth
  • 2 medium potatoes diced
  • 1 tsp salt
  • 1 tsp black ground pepper
  • 1 tsp rosemary sprigs
  • 1 tsp sage
  • olive oil
  • 2 cloves garlic chopped

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1. Mix enough rosemary and sage with salt, black pepper, and olive oil to coat the rib roast, depending on the size.
2. Place chopped vegetables in the slow cooker with the beef broth. Make sure to lay out the vegetables evenly.
3. Place the rib roast with the fat side up. Then cover lid.
4. Cook the roast on low for five hours or until the internal temperature reaches 135 degrees Fahrenheit for medium rare. Cook for an additional hour for medium.

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